Member Distillery de Vine Spirits is holding a workshop:
Victoria, British Columbia, June 26-July 1, 2016
This hands-on class covers the fundamentals of grain-to-bottle spirits production of whiskey, gin and brandies as well as business concerns in starting a distilled spirits plant.
Participants will be able to smell and taste new make spirit as it comes off the still. Topics covered in this class include mash preparation, basics of fermentation and wash production, mechanics of distillation,“making the cuts,” botanical infusions, gin recipes, barrel maturation, proofing, and bottling.
Sensory evaluation instruction includes traditional philosophies and methods of blending, selecting and balancing the proper components to achieve a targeted flavor profile, and the impact of wood on spirits’ flavor.
Additional presentations for the start-up distiller include package design, formula and label approval, and marketing spirits.
Ken Winchester is a pioneer of the craft distilling movement in Canada. Ken trained in California as a winemaker, studied distilling at Michigan State, and apprenticed at Bruichladdich Distillery in Scotland. He founded Vancouver Island’s first distillery in 2008, and created Victoria Gin. Ken is now Master Distiller at deVine Spirits in Victoria, where he has created such spirits as Vin Gin, New Tom, Glen Saanich Single Malt, Honey Shine Rum, Strawberry Vodka, Genever, and Sloe Gin.
Nancy Fraley is a Whiskey & Rum Blender and Consultant. She runs a firm called Nosing Services in Berkeley, CA, where she provides custom blending, product formulation services, creation of maturation programs, and sensory analysis for distilleries worldwide. She is also the Director of Research & Instructor of Blending at the American Distilling Institute. Nancy is creator of the American Craft Whiskey Aroma Wheel, a sensory tool for both distillers and whiskey connoisseurs,